|Creamy White Bean and Collard Stew|
I made this for dinner last night and it was really delicious, comforting and easy to make. I pressure cooked a pound of white beans earlier, so this came together in 30 minutes.
Creamy White Bean and Collard Stew
3 T Olive Oil
1 large onion, diced
8 cloves garlic, pressed
1 medium carrot, diced
1 stalk celery, diced
1 t salt
freshly ground pepper
1 t rosemary (crush with your fingers)
2 t poultry seasoning
1 bay leaf
around 1/8 t freshly ground nutmeg
2 T balsamic vinegar
3 c cooked white beans, drained of liquid
3 c chopped collards ( or greens of choice )
2 c water
2 T soy sauce
1 c fresh parsley if desired for garnish and extra flavor
In a heavy bottomed soup pot over medium heat add the oil, onion,garlic, carrots, celery, salt and pepper along with the spices. Saute for 10 minutes. Next, deglaze with the vinegar and add the beans, collards, sauce and water. Stir well. Cover and simmer for at least 20 minutes. Taste and add 1 T of soy sauce. Taste again and add the second T ( or more until you reach the taste you like ). Stir in the parsley and pass the pepper mill at the table.
This stew would be delicious served with cornmeal dumplings. Sometime this week, I am going to create dumpling recipe that can cooked right in the soup. I'm thinking chili topped with cornmeal dumplings is going to be on the menu soon!
Tomorrow, I will be posting a sample weekly menu complete with the simple tips and techniques that have been working so well for me.
Tip of the day: Invest in a pressure cooker. This is the one I have been using for years. I LOVE it.
Tomorrow is Raw Wednesday! I NEED to go grocery shopping today. I'll be posting my Raw Eats and the nutritional breakdown of the day on Thursday.